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In 1800, Shepard writes, archaeologists working in Egypt discovered the body of a baby perfectly preserved in millennia-old honey, a practice stretching back in time and employed by the embalmers of Alexander the Great, also buried in honey. Sugar preservation, we are reminded, is one of the major techniques of food keeping--mixed with fruit, sugar produces jams, preserves, candied fruit, and other time-defying food--and Shepard traces its history from ancient Greece to the present. Similarly, she explores other techniques including salting, responsible for keeping meat and fish like cod palatable and at the ready; fermenting, to which we owe soy sauce and other mainstays; and drying, which gave us pasta and "ever-fresh" breads such as hardtack and matzo. From ancient but ever-evolving preservation methods like these to modern dehydration, which helps produce food that sustains astronauts, the book details simultaneously world-changing skills and culture in the making. --Arthur Boehm
Copyright 2001 Cahners Business Information, Inc.
interesting and informative but gets a little long as an interesting read...Published 13 months ago by John C. O'Brien
Absolutely fantastic read for food lovers and food historians.Published 17 months ago by Dr. Sylvia Onusic, Nutrition Power
I am currently formulating a business plan using non-perishable foods and I needed a little more information on how food preservation works and how it was developed from the... Read morePublished on January 13, 2013 by Devan
The author knows food, but has weaknesses in other areas. For example, still holds long-discredited belief that the pyramids were built by slaves.Published on November 2, 2009 by Stickmaker